I got a pasta machine for Christmas and was very excited about cooking my own pasta. A few people who had pasta machines told me there wasn't really much point in making pasta and that it didn't really taste much different to fresh pasta, and certainly didn't taste any better that shop bought.
Whatever they said didn't stop me from wanting to cook my own pasta. Firstly, I judgementally thought that they couldn't be making it right if it didn't taste that good, but secondly I am obsessed with cooking things from scratch, to the point of ridiculousness.
I would cook everything from scratch if I could, as I'm sure every foodie would. I suppose I love it because I like to see what's going into everything I eat, and because it feels like a big achievement cooking something most people usually get from a packet. But now there's no going back. Now I can't buy anything from a packet if I know I can cook it. At first it was just pesto, hummus and guacamole. Now it's fast becoming pastry, mayonnaise, bread and...pasta. I don't know where it will stop. It drives Dave mad, because every night's cooking sesh turns into massive faff. Soon I'll be rearing my own cows, churning my own butter and growing my own wheat just to make a bechamel sauce.
The ravioli was delicious. I filled it with a mix of smoked salmon, dill, creme fraîche and black pepper, and dressed it very simply with a few tomatoes, parsley, parmesan and olive oil. The two don't really sound like good combination, but it worked pretty well. I loved making the pasta. The dough was simple to make, and the rolling process was quite therapeutic. I felt like an old washer woman drying my clothes through one of those wringer things. It was a little thick if anything as the picture might tell, but the second attempt a few days later was much more successful.I think I'll certainly be making ravioli from scratch from now on...
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